Creamy Italian Gnocchi Soup Recipe
This creamy Italian gnocchi soup recipe is simple to make and brimming with cozy, savory flavors. Made with Italian sausage, pillow soft gnocchi and hearty vegetables. Made just one pot on the stove top and comes together in less than 40 minutes. You'll have a cozy, hearty dinner together in less than an hour.
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 1 lb ground Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- Cracked black pepper
- 1 tsp garlic powder
- 1 tbsp minced fresh rosemary
- 6 cups chicken broth
- 2 cups butternut squash cubed into small pieces
- 1 lb potato gnocchi
- 1 head of kale taken off the stem and chopped
- 1 cup half and half
- Kosher salt to taste
- Grated Parmesan cheese
- Fresh Italian Parsley chopped
Instructions
- Heat a large dutch oven or pot on medium heat. Add in olive oil, once glimmering, add in italian ground sausage and break up with a wooden spoon. Cook for 5-6 minutes or until mostly browned and cooked through. Remove with a slotted spoon and place into a bowl on the side.
- Add in yellow onion to the dutch oven and cook for 4-5 minutes or until translucent and softened. Sprinkle with kosher salt and cracked black pepper. Add in minced garlic cloves and continue to cook for another 1-2 minutes or until fragrant.
- Add in 5-10 turns of cracked black pepper, 1/2 tsp kosher salt, garlic powder, rosemary and butternut squash and stir together. Cook for another 3-5 minutes.
- Add in the chicken broth and bring mixture to a rolling simmer. Add in the gnocchi and cook according to package instructions. When there is 1-2 minutes left of cook time, add in the chopped kale and half and half and stir together until combined. Taste test for salt and pepper add in 1/2 tsp at a time until desired level is reached.
- Serve with freshly grated parmesan cheese and chopped Italian parsley for topping.